Ingredients:
1 package (16 ounces) elbow macaroni
4 medium carrots, shredded
1 large green pepper, chopped
1 medium red onion, chopped
2 cups mayonnaise
1 can (14 ounces) sweetened condensed milk
1 cup cider vinegar
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
Instructions:
1️⃣ Cook the macaroni: Boil the elbow macaroni according to the package directions until al dente. Drain and rinse with cold water to cool it down. Ensure the pasta is well-drained. 🍝
2️⃣ Prepare the vegetables: In a large mixing bowl, combine the cooked macaroni, shredded carrots, chopped green pepper, and chopped red onion. 🥕
3️⃣ Make the dressing: In another bowl, whisk together the mayonnaise, sweetened condensed milk, cider vinegar, sugar, salt, and pepper until the sugar is fully dissolved and the dressing is smooth. 🥄
4️⃣ Combine and chill: Pour the dressing over the macaroni and vegetables. Stir well to ensure everything is evenly coated. Cover the bowl and refrigerate for at least 2 hours, but overnight is best to let the flavors meld. ❄️
Serving Suggestion: This sweet macaroni salad is perfect for barbecues, potlucks, and family gatherings. It pairs well with grilled meats and other picnic sides. 🍽️
Prep Time: 20 minutes | Chill Time: 2 hours | Total Time: 2 hours 20 minutes
Servings: 16
